Elucidation of potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa  

作　　者：Mingming Li Qiujin Zhu Chao Qu Xiaohui Gong Yunhan Zhang Xin Zhang Shouwei Wang 

机构地区：[1]China Meat Research Center,Beijing 100068,China [2]Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing,School of Liquor&Food Engineering,Guizhou University,Guiyang 550025,China [3]Beijing Academy of Food Sciences,Beijing 100068,China

出　　处：《Food Science and Human Wellness》2024年第4期2152-2160,共9页食品科学与人类健康（英文）

基　　金：financially supported by the National Natural Science Foundation of China(32001728,32172248);the Taishan Industrial Experts Program;the Guizhou High-level Innovative Talent Training Project(Qianke Cooperation Platform Talent number[2016]5662);Guizhou Science and Technology Innovation Talent Team of Ecological Characteristic Meat Products.(QKHPTRC[2020]5004)。

摘　　要：Dry-cured meat products are considerably popular around the world due to unique flavor.Proteolysis is one of the enzymatic reactions from which flavor substances are derived,which is affected by endogenous proteases.The purpose aimed to reveal the potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa in this paper.The dynamic changes of endogenous proteases activity,free amino acids,and volatiles during dry-cured pork coppa processing were characterized.The results showed that 5 kinds of free amino acids,Glu,Lys,Val,Ala,and Leu,were identified as significant contributors to taste.Meanwhile,key volatiles,such as hexanal,nonanal,octanal,benzaldehyde,3-methyl butanoic acid,2-methyl propanoic acid,and ethyl octanoate,greatly contributed to the flavor characteristics of dry-cured pork coppa.Further partial correlation analysis was performed to better elucidate the relationship among parameters.The results revealed that close relationship between endogenous proteases and key substances.RAP not only significantly affected the accumulation of key active-amino acids,but also affected the accumulation of ethyl octanoate,2,3-pentanedione,and 2,3-octanedione by regulating the accumulation of octanoic acid and Leu.In addition,cathepsin B and D,DPP II,DPP IV and RAP notably affected accumulation of hexanal.

关 键 词：Dry-cured pork coppa Endogenous proteases PROTEOLYSIS Key taste-active amino acids Volatile compounds 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]